Guatemalan · beginner
Guatemalan Pan-Seared Trout With Pepitoria Lime Crust
Fresh trout fillets crusted with toasted ground pumpkin seeds, pan-seared until crisp, and served with a bright garlic, lime, and cilantro pan glaze.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Toast the raw pumpkin seeds in a dry pan over medium heat for 3 minutes until puffed and fragrant, then crush coarsely using a food processor or mortar.
- 02
Combine crushed pumpkin seeds, ground cumin, a pinch of salt, and black pepper on a wide plate.
- 03
Press the flesh side of each trout fillet into the pumpkin seed mixture to form a coating.
- 04
Heat olive oil in a non-stick skillet over medium-high heat and lay fillets crust-side down, searing for 4 minutes until golden.
- 05
Flip fillets skin-side down, stir minced garlic, lime juice, and chopped cilantro into pan juices, and cook 3 minutes more until fish is cooked through.
A LITTLE KITCHEN KNOW-HOW
Seed Pan-Crusting
Coating fish with ground toasted seeds provides crunch and natural oils that protect delicate flesh during high-heat searing.
Notes from the kitchen
- Watch pumpkin seeds closely while dry-toasting as they turn from toasted to burnt very quickly.
- Keep skin dry before searing so it crisps evenly once flipped.
- Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.